St Michael's Hospital - Training Manual, Recipe Book and Procurement Guide

St Michael's Hospital - Training Manual, Recipe Book and Procurement Guide

Source: St Michael's Hospital, Toronto
Year: 2016
George Brown College's Hospitality and Culinary Arts program partnered with St. Michael's Hospital to create an easy-to-use guide for kitchen staff at St. Michael's to learn how, where and when of local food purchasing and preparation. A suite of recipes is included that are locally-sourced and nutritious, including nutritional label for each to simplify a hospital dietitian's work. 

 

Local Food and Ontario's Long-Term Care Sector

Local Food and Ontario's Long-Term Care Sector

Source: Greenbelt Fund
Year: 2015
This report documents the current state of local food usage in Ontario's long-term care sector. The sector offers a significant market for local producers as the estimated annual raw food spend of $210 million, however the 600+ homes do not track local food usage and face barriers in adding local food items to their menus.

Setting the Table for a Healthy Food Conversation: Tips for care providers working within Aboriginal Communities

Setting the Table for a Healthy Food Conversation: Tips for care providers working within Aboriginal Communities

Source: Island Health
Year: 2014
A brief guide produced by Island Health, British Columbia on supporting culturally safe conversations about food and nutrition with Aboriginal communities.

Nourish Webinar: Hospitals and LTCs as Anchor Institutions: Exploring Strategies to Build Health and Wealth in our Communities

Nourish Webinar: Hospitals and LTCs as Anchor Institutions: Exploring Strategies to Build Health and Wealth in our Communities

Source: Nourish
Year: 2017
How can hospitals and long-term care (LTC) homes build the health and wealth of their patients, staff, and communities through the food they source and serve? This webinar explores American and Canadian examples of leadership to position institutions as anchors of wellbeing for the populations they serve. 

Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses

Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses

Source: Food Secure Canada &J.W McConnell Family Foundation
Year: 2017
The lessons stem from the experiences of eight projects from 2014-2016 and profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.

Farm Fresh Healthcare Project How-to Guide

Farm Fresh Healthcare Project How-to Guide

Source: Health Care Without Harm and Community Alliance with Family Farmers
Year: 2014
This How-To Guide presents insights from the Farm Fresh Healthcare Project, launched by a team of hospitals in the San Francisco Bay Area to increase sourcing of local and organic produce from family farmers.

Balanced Menus

Balanced Menus

Source: Health Care Without Harm
The hidden cost of meat produced and distributed via our industrial agricultural system is high. Balanced Menus is a systematic approach to reducing the amount of meat protein served in hospital food service and a strategic pathway to sourcing the healthiest, most sustainably produced meat available. Balanced Menus is an American initiative that offers cost savings as well as concrete public and environmental health benefits.